November 2020 – Spanish
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Let's Taco 'Bout It! El Chisme (Enchiladas) Para Charlar (Entres)
Conociendonos (To Share) Let’s Taco ’bout it! Tlayuda Oaxaqueña $11 Three “street” tacos served over fresh homemade, hand pressed corn Comal-toasted large corn tortillas, refried red beans, quesillo cheese, tortillas tomatoes, onions, shaved romaine, avocado, and salsa morita Barbacoa de Lengua $ 16 Add: Beef tasajo, huitlacoche mushrooms, or sautéed chapulines $ 3 Braised for 6 hours: Beef tongue, green cabbage, chili de arbol salsa Queso Flameado $7 Carnitas de Pato $ 14 Melted menonita cheese with roasted corn, piquillo pepper, served with fresh hand pressed corn tortillas Carnitas-style seared duck legs, cooked in own fat, with jicama escabeche and pineapple habanero salsa Add: Pork chorizo, roasted poblanos rajas, or sautéed chapulines $3 Chapulines del Monte $15 Guacamole Charla $11 Oaxaca-style dried grasshoppers with cilantro and lime avocado salsa Avocado, cilantro, onions, serrano peppers, and lime, served with fresh hand pressed corn tortillas Nopalitos $13 El secreto (Starters) Red bean purée, grilled cactus, and huitlacoche mushrooms with verde salsa Pozole Rojo $11 Tasajo del Centro $14 Corn hominy, braised sheered pork, oregano, and chile huajillo broth Seared tasajo beef, poblano rajas, melted menonita cheese, and salsa Sopa Azteca $10 Oaxaca Oaxaca style with dried pasilla pepper, tomato, chicken broth, tortilla El Chisme (Enchiladas) strips, queso Oaxaca, avocado cubes, and cream Enchiladas Tultecas $13 Tacos Dorados $8 House made guajillo tortillas topped with chorizo, potatoes, and stew- Three homemade rolled crispy -
Anaphylaxis After First Ingestion of Chapulines (Grasshopper) In
Research Article iMedPub Journals 2017 Clinical Immunology and Infectious Diseases www.imedpub.com Vol. 1 No. 1: 1 Anaphylaxis After First Ingestion of William N Sokol1*, Sabina Wünschmann2 and Chapulines (Grasshopper) in Patients Sayeh Agah2 Allergic to House Dust Mite, Cockroach, and Crustaceans. Is Tropomyosin The Cause? 1 University of California Irvine, Irvine, California, USA 2 Indoor Biotechnologies, Inc., Charlottesville, Virgenia, USA Abstract Two patients presented with a history of anaphylaxis (one with loss of *Corresponding author: consciousness, the other with laryngeal edema, urticaria, angioedema, and near William N. Sokol syncope) immediately after eating chapuline from Oaxaca, Mexico. Prick puncture testing to grasshopper antigen was 4+ in both patients and [email protected] negative in five non-allergic controls. Both patients gave a prior history of urticaria/angioedema/laryngeal edema following ingestion of crustaceans. In vitro University of California Irvine, Irvine, IgE specific antibodies to crustaceans, dust mites, and cockroach were positive in California, USA. both patients. Total IgE was greater than 2000 IU/mL in one patient, and 92.6 IU/ mL in the other (nl<87 IU/mL). Tryptase levels in both patients were not elevated. Tel: 9496511427 Specific IgE inhibition studies reveal that grasshopper extract contains antigens capable of binding to patient's specific IgE to crustaceans, cockroach, and mites, indicating the presence of a cross reacting pan-allergen in grasshopper extract. Immunoblot analysis of the grasshopper extract revealed the presence of a 30 kD molecular weight protein in grasshopper and chapuline and a 38 kD molecular Citation: Sokol WN, Wünschmann S, Agah weight protein in shrimp, which bound patient-specific IgE antibody. -
Thank You for Your Your Continued Support
kids GUACAMOLE & CHIPS | made fresh | 5 TACOS | beef • chicken • fish |2.5 QUESADILLA | cheese | 2 cheese-chicken | 3.5 GRILLED CHICKEN | avocado & choice of rice & beans or waffle fries |10 STEAMED BROCCOLI | niños, eat your broccoli! | 3 APPLES & CARROTS | fresh sliced, organic | 3 (all corn tortillas are non-gmo & gluten free) STRAWBERRY PUREE & LIMEADE | 3 non-alcoholic beverages TO-GO JARRITOS® MEXICAN SODA | pineapple • mango • mandarin | 3.5 SIDRAL MUNDET MEXICAN SODA | apple | 3.5 MEXICAN COCA-COLA® | 3.5 MEXICAN ORANGE FANTA® | 3.5 Thank you for your TOPO CHICO® SPARKLING WATER MEXICO | mineral | 750ml 6 BOING!® JUICE | mango • guava | 3.5 your continued PANNA | 750ml | 6 support 16 NORTH MAIN ST. SOUTH NORWALK, CT 06854 TEL: 203-939-1620 EVARITOS.COM @EVARITOS starters tacos 2 tacos per order All Tacos Served Family Style BEEF | grilled onions, peppers, salsa morita | 8.5 GUACAMOLE | pico de gallo, chips, serrano pepper | 11 add oaxacan chapulines | 3 CHORIZO | potato, brussel sprouts, salsa verde (substitute lentil vegan chorizo) | 7.5 | salsa morita, corn tortilla chips | CHIPS & SALSA 3.5 PORK CARNITAS | salsa roja, cilantro | 7.5 SALSA TOUR | 7 salsas, chips | 9.5 FISH AL CARBON | pico de gallo, spicy mayo, cactus | 9 chilie de arbol | salsa roja | morita | salsa verde | avocado | borracha | mole negro CAULIFLOWER MOLE | roasted cauliflower, mole negro, plantains, pickled onion | 7.5 LAMB BARBACOA | grilled onion, salsa chile de arbol | 9 (all corn tortillas are non-gmo & gluten free) OAXACAN QUESADILLA | hand pressed tortilla, -
ACOS CEVICHE AMARILLO 15 GUACAMOLE 10 Rockfish*, Ginger, Orange, Lime, Yellow Avocado, Lime
TACOS CEVICHE AMARILLO 15 GUACAMOLE 10 Rockfish*, Ginger, Orange, Lime, Yellow Avocado, Lime. Cilantro. Pepper, Pico de Gallo, Ginger Granita Pico de Gallo Served with house made hot sauces. Habanero Ash Sauce for the brave. SCALLOP & TOMATILLO PORK TOSTADA 10 15 Pork, Heirloom Black Beans, Morita Sauce, AGUACHILE LENGUA 4 GRINGA 5 Scallops*, Cucumber, Jalapeno, Tomatillo, Arugula, Red Onion, Radish Lengua, Avocado Tomatillo Sauce, House Flour Tortilla, Pastor Coconut, Celery, Avocado, Cilantro, Radish Grilled Onion, Cilantro, Radish, Marinated Pork, Pineapple, Onion, CHAPULINES Heirloom Corn Tortilla Cilantro SHRIMP CEVICHE 15 TOSTADA 10 ENTREES Fresh Shrimp*, Avocado, Cherry Tomatoes, Guacamole, Chapulines, Salsa Macha, TLACOLULA LAMB FISH 4.5 Cucumber, Pico de Gallo, Carrot, Chile de Greens 4.5 Fried Rockfish Eggplant Emulsion, ALMOND MOLE 28 BARBACOA Arbol, Cilantro Lamb, Cabbage, Avocado Tomatillo Green Sauce, Arbol Sauce, GRILLED TLAYUDA 14 Braised Short Rib, Cauliflower Puree, Carrots, Green Beans, Almond Sauce, Red Onion, Cilantro, Cabbage, Heirloom Corn Tortilla PLANTAIN MOLOTES 8 Heirloom Black Beans, Oaxacan Cheese, Morita Sauce, Heirloom Corn Tortilla Plantain, Goat Cheese, Red Mole, Radish House Made Chorizo. Asiento 3.5 “MANCHA MANTELES” CAULIFLOWER CARNITAS 4 Cauliflower, Cashew Mole, CACTUS INFLADITA 10 QUESO FUNDIDO 10 (FRUIT MOLE) 26 Pork Belly, Sweet Potato Puree, Grilled Pineapple, Pork, Red Onion, Salsa Crudo, Cilantro, Salsa Macha, Butter, Radish, Cactus, Guajillo, Red Onion, Radish, Avocado, Cheese. Poblano Peppers, -
High-End Latin Restaurants for Years—Why Has It Taken So Long for Silicon Valley to Catch the Nuevo Wave? Joya, Mezcal and Others Are Leading the Charge
07.15.09 home | metro silico n valley index | silicon valley restaurants | review Nuevolution FIND A RESTAURANT The rest of the country has enjoyed the modern ambience and unique regional dishes of high-end Latin restaurants for years—why has it taken so long for Silicon Valley to catch the Nuevo wave? Joya, Mezcal and others are leading the charge. By Stett Holbrook advertise Photographs by Felipe Buitrago ADOLFO GOMEZ moved to San Jose from Oaxaca in southern Mexico 20 years ago. Although he worked in the restaurant and hospitality industry here, Gomez longed for the tastes of home. TRES ELEMENTS: Mez cal in San Jo se o ffers a mo le "I was always looking for a place to eat triplet (belo w) while Jo ya in Palo Alto serves a real Oaxacan food," Gomez says. three-way ceviche platter (above). Once, he found a little place in Redwood City that specialized in the distinctive cuisine of Oaxaca, but the restaurant quickly bowed to market pressures and dropped the complex moles and tlayudas in favor of carne asada and al pastor tacos, like every other Mexican restaurantin the Silicon Valley. "I like that food, but I always miss my cuisine," Gomez remarks. Only now, two decades after arriving in San Jose, can Gomez enjoy the flavors of home. That's because he opened Mezcal, his own restaurant in downtown San Jose, last November. The economy notwithstanding, Gomez says the timing was right to open a new kind of Mexican restaurant because of the dining public's growing sophistication and awareness of the distinctive styles of regional Mexican cuisine. -
ANEJO PUEBLO VIEJO 123 Organic Pepper, Herbs, Toasted Oak Finish
BRUNCH A great way to start your day!! Huevos Rancheros $10 Two eggs sunny side up over bean-cheese quesadilla, in a jalapeño ranchera sauce queso fresco and cilantro Huevos a la Mexicana $10 Scramble eggs, scallions, tomatoes, jalapeño, refried beans, with chorizo hush and homemade corn tortillas Egg Any Style $10 Refried Beans, chorizo hush, and homemade corn tortillas Chilaquiles Verdes $9 Crispy homemade tortillas, cover in tomatillo sauce, crema, queso fresco and slice onions add eggs any style $2 or chicken for $4 Chilaquiles Rojos $9 Crispy homemade tortillas, cover in guajillo sauce, crema, queso fresco, and slice onions add eggs any style $2 or chicken for $4 Menudo for the Hangover $12 Beef tripe stew, infuse in a oregano guajillo sauce, onions, cilantro and lime with homemade corn tortillas Desayuno Mar y Tierra $15 Pan-seared skirt steak and shrimp with habanero tomato sauce topped with over easy eggs and menonita cheese Gorditas Ahogadas $8 Puff homemade tortillas, stuffed with scrambled eggs, menonita cheese, cactus, and Sopes $12 Homemade tortillas, pork lard, refried beans, Mexican cream, lettuce, cheese, and avocado choice of tasajo, chicken, or chorizo Dulce de Leche French Toast $10 Sweet condense milk brioche with fresh berries and cajeta sauce Hot Drinks Atole $2.50 Coffee $2.50 Hot Mexican Chocolate $2.50 Brunch Drinks $5 Mimosas Bloody Mary House Margarita Micheladas Para Empezar (Starters) El Chisme (Enchiladas and More) Queso Flameado $9 Enchiladas Norteñas $13 Melted menonita cheese, served with fresh hand-pressed -
Mexico: Migration, Borders, and Transnational Communities Fall 2020
Mexico: Migration, Borders, and Transnational Communities Fall 2020 TABLE OF CONTENTS COUNTRY OVERVIEW .......................................... 3 GENERAL INFORMATION ................................. 3 CLIMATE AND GEOGRAPHY ............................ 4 DIET ................................................................... 4 SAFETY, SECURITY, AND HEALTH .................. 4 HOMESTAYS ..................................................... 5 OTHER ACCOMMODATIONS ............................ 6 TRANSPORTATION ........................................... 6 COMMUNICATION ............................................. 6 PHONES AND E-MAIL ....................................... 6 MAILINGS ........................................................... 6 MONEY............................................................... 7 VISITORS AND FREE TIME ............................... 8 PACKING GUIDELINES ......................................... 9 LUGGAGE .......................................................... 9 CLOTHING GUIDELINES ................................... 9 EQUIPMENT ...................................................... 9 COMPUTERS AND OTHER ELECTRONICS ..... 9 GIFTS ............................................................... 10 WHAT YOU CAN AND CANNOT OBTAIN IN COUNTRY ........................................................ 10 ALUMNI CONTACTS ........................................ 10 PACKING LIST ..................................................... 11 SIT Study Abroad - 2 Country Overview and Packing Guidelines 1/22/2020 COUNTRY -
Lacharlamenu-April-2018.Pdf
BRUNCH A great way to start your day!! Huevos Rancheros $10 Two eggs sunny side up over bean-cheese quesadilla, in a jalapeño ranchera sauce queso fresco and cilantro Huevos a la Mexicana $10 Scramble eggs, scallions, tomatoes, jalapeño, refried beans, with chorizo hush and homemade corn tortillas Egg Any Style $10 Refried Beans, chorizo hush, and homemade corn tortillas Chilaquiles Verdes $9 Crispy homemade tortillas, cover in tomatillo sauce, crema, queso fresco and slice onions add eggs any style $2 or chicken for $4 Chilaquiles Rojos $9 Crispy homemade tortillas, cover in guajillo sauce, crema, queso fresco, and slice onions add eggs any style $2 or chicken for $4 Menudo for the Hangover $12 Beef tripe stew, infuse in a oregano guajillo sauce, onions, cilantro and lime with homemade corn tortillas Desayuno Mar y Tierra $15 Pan-seared skirt steak and shrimp with habanero tomato sauce topped with over easy eggs and menonita cheese Gorditas Ahogadas $8 Puff homemade tortillas, stuffed with scrambled eggs, menonita cheese, cactus, and Sopes $12 Homemade tortillas, pork lard, refried beans, Mexican cream, lettuce, cheese, and avocado choice of tasajo, chicken, or chorizo Dulce de Leche French Toast $10 Sweet condense milk brioche with fresh berries and cajeta sauce Hot Drinks Atole $2.50 Coffee $2.50 Hot Mexican Chocolate $2.50 Brunch Drinks $5 Mimosas Bloody Mary House Margarita Micheladas Para Empezar (Starters) El Chisme (Enchiladas and More) Queso Flameado $9 Enchiladas Norteñas $13 Melted menonita cheese, served with fresh hand-pressed -
Menú Abati Final
COCINA MEXICANA- MEZCALERÍA “El QUE CON MEZCALEROS ANDA E A BOTANEAR SE ENSEÑA” N TOSTADA DE CHAPULINES T Mousse de aguacate, rabano, chapulines salteados con cebolla y chile serrano. R $135 A BOTANA OAXAQUEÑA (4 PEX.) D Cecina, tasajo, chorizo,guacamole, quesillo, chapulines acompañado A de tortillas hechas a mano. $295 S AGUACHILE ROJO EN TOSTADAS DE MENTIRAS Camarones curtidos en emulsión de 3 chiles secos, limón , pepino sobre una tostada de jicama. $155 ESQUITES CON TUETANO Mix de grano de elote cocido al epazote sobre dos sopes de maíz y tuétano a la parrilla. $145 SALPICÓN DE ARRACHERA (3pzas) Suaves tiras de arrachera, acompañadas de chile güero, rábano encurtido, cubos de jitomate, y cebolla, sobre totopo istmeño. $135 S “PARA CRECER FUERTE Y SANO HAY QUE COMER SOPA Y MEZCAL O DESDE TEMPRANO” P SOPA AZTECA A Con tortilla frita, queso fresco, aguacate,crema y chile pasilla S $95 CALDO DE HONGOS Hongos silvestres al epazote acompañado de quesillo. $99 CALDO DE CAMARÓN (JUEVES A DOMINGO) Acompañado de papas, zanahoria y camarón seco. $110 CREMA DE ELOTE Acompañada de crotones. $90 E “SEA USTED BUEN VEGANO Y TOME MEZCAL” N S ENSALADA CÉSAR A Mix de lechugas bañadas en aderezo cesar al mezcal parmesano y L crotones con hoja santa. $115 A D ENSALADA DE NOPALES Dentro de una corona de aguacate, A con polvo de chicharrón, queso itsmeño y frijoles. S $85 ENSALADA CAPRESSE Mezcla de tomate rojo, cherry, sobre nido de dos quesos y vinagreta de albahaca. $115 “LA PARRILLA E S COMO EL MEZCAL P SE ME ANTOJA A CADA RATO” L A RIB EYE EN COSTRA DE CHILES Chiles secos, acompañado de mousse T de aguacate y ensalada de nopales. -
Para Empezar Platillos Tipicos Tacos
Cena PARA EMPEZAR Carne a la Tampiqueña - $20 Guacamole and chips* - New York strip steak and $8 (add chapulines $2) veggies prepared on the grill Homemade tortilla chips Enchilladas de Pollo con and salsas* - $5 Mole - $16 Both - $10 Three chicken enchiladas in Elote o Esquites* - $7 mole sauce with onion and Grilled corn on the cob OR sesame seeds Whole corn kernels, Enchiladas Mexicanas - $16 epazote, Cotija cheese, Three chicken enchiladas with mayonnaise, chili powder, red and green salsas, crema, lime Queso Fresco Queso* o Choriqueso - $10 Melted cheese, pico de TACOS & gallo, fresh tortilla chips – QUESADILLAS option: add chorizo Tacos: Lisi’s Lengua, Carne Asada, Pollo, o Pescado Frito - $16 Piña, Pepino & Jicama* – $8 Three Angus beef tongue, grilled steak, Halal Pineapple, cucumber and jicama (mango or grilled chicken, OR fried fish tacos with onions, orange) with lime and Chile Tajin cilantro, lime & tomatillo salsa (Mexico City street style) served on corn tortillas (flour tortillas available) ANTOJITOS (SMALL PLATES) Ceviche – $13 Alambres - $22 Fresh Gulf fish and shrimp marinated in lime juice, Grilled steak, chicken OR Portabello with chopped cucumber, radish, avocado, onion, tortilla chips bacon, bell peppers, onions, cheese, salsa, warm corn tortillas (+$2 shrimp or $27 for Coctel de Camaron - $13 EVERYTHING) (flour tortillas available) Shrimp cocktail with avocado and pico de gallo Quesadilla Plate* - $16 San Antonio Nachos - $16 (enough for two) Large flour tortilla, melted white cheese, your Housemade tortilla chips -
Cultural Hybridity in the USA Exemplified by Tex-Mex Cuisine
International Review of Social Research 2017; 7(2): 90–98 Research Article Open Access Małgorzata Martynuska* Cultural Hybridity in the USA exemplified by Tex-Mex cuisine DOI 10.1515/irsr-2017-0011 instead it builds on approaches which maintain that Received: February 1, 2016; Accepted: December 20, 2016 cultures are interconnected and deeply intertwined. Abstract: The article concerns the hybrid phenomenon Thus, transculturation rests upon a continuous change of Tex-Mex cuisine which evolved in the U.S.-Mexico and transformation of cultures (Flüchter and Schöttli, borderland. The history of the U.S.-Mexican border area 2015: 2). ‘While transculturation may include processes makes it one of the world’s great culinary regions where of deculturation and acculturation, it goes beyond loss different migrations have created an area of rich cultural and acquisition: transculturation involves the dynamic exchange between Native Americans and Spanish, and fusion and merging of cultures to produce new identities, then Mexicans and Anglos. The term ‘Tex-Mex’ was cultures and societies’ (Knepper, 2011: 256). Transcultural previously used to describe anything that was half-Texan processes are specially visible in borderlands such as the and half-Mexican and implied a long-term family presence U.S. Southwest / Mexican border where American and within the current boundaries of Texas. Nowadays, the Mexican cultures create cultural hybridity. term designates the Texan variety of something Mexican; The term ‘hybridity’ was first applied to agriculture, it can apply to music, fashion, language or cuisine. genetics and combinations of different animals. Then, it Tex-Mex foods are Americanised versions of Mexican entered social science, anthropology and linguistics. -
Edible Insects
1.04cm spine for 208pg on 90g eco paper ISSN 0258-6150 FAO 171 FORESTRY 171 PAPER FAO FORESTRY PAPER 171 Edible insects Edible insects Future prospects for food and feed security Future prospects for food and feed security Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain Edible insects: future prospects for food and feed security and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock.